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Fig, Pistachio and Blue Cheese Salad with Honey Vinaigrette

11min prep: 6min cook: 5min

Truly elegant without any fuss, this salad impresses guests and taste buds.Notes:

  1. I like to use a creamy blue cheese for this salad, such as Gorgonzola Dolce. But it’s the perfect time to experiment with more exotic varieties too, if your guests are up for it.

Ingredients

Produce

  • Baby Spinach — 4 Ounces
  • Fresh Figs — 8

Cheese & Lunchmeat

  • Blue Cheese, Crumbled — 1⁄3 Cup

Dry Goods & Packaged Goods

  • Pistachios, Unsalted — 1⁄3 Cup

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Apple Cider Vinegar — 2 Tablespoons
  • Extra Virgin Olive Oil — 1 Tablespoon
  • Honey — 2 Tablespoons

Equipment

Cooking Equipment

  • Chef’s Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Medium
  • Whisk

Prep Steps

  1. Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create a honey vinaigrette.
  2. Slice the figs in half or in quarters.
  3. If you purchased whole pistachios, roughly chop them to measure the indicated amount, then place in a large mixing bowl.

Cook Steps

  1. Place the baby spinach in the bowl of pistachios.
  2. Crumble the blue cheese into the bowl of spinach and pistachios. Season with salt and pepper, drizzle with honey vinaigrette and toss to combine.
  3. You can toss the figs in with the salad and transfer everything to a large serving bowl. Or, place 2 figs’ worth of halves or quarters on each dinner plate, then place a large bundle of spinach, blue cheese and pistachios on top. Ready to eat!